We harvested the first of the spaghetti squash today - eleven beautiful yellow squash! These are easy to cook - slice in half, remove the seeds, place face down on a baking sheet and bake for an hour. Let cool for few minutes after removing from the oven, and then use a fork (or a spoon - your choice) - to pull out all the strands. Tonight's dinner featured one of our fresh squash topped with Danny's homemade meat-and-veggie loaf and a side dish of homebaked wheat bread topped with homemade pesto (from our basil, of course) and diced homegrown tomatoes. Yes, I should have taken a picture. But I was hungry.
I do have a picture of some of the squash bounty:
as well as other pictures from today:
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| Closeup of the cayennes turning red - pretty! |
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| The peppers...yes, that is a basil in the "odd" pot. |
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| The basils are still looking great despite the near-constant harvesting! |
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| We've eaten lots of these tomatoes so far. |
I'm not posting a picture of the squash garden as it's clearly nearing the end of its lifecycle and looks rather pathetic. We'll be getting a few more squash, but then that will be that. Interestingly, when this squash experiment first started, I read all over the Internet about how to grow them, and one constant was that it takes "90 days" for the squash to ripen. Nowhere does anyone say 90 days from WHAT. Based on this experiment, it seems that the 90 days is from the time of germination, since our seeds were started in April and here we are, chowing down on ripe fruit about 90 days later.
*drooling*
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